Maris Otter -- which one do you prefer and why?

Ingredients
1

Struggling with the choices for Maris Otter.

Which ones do you prefer and why?

2

My favorite is Thomas Fawcett. The LHBS switched to Munton’s and I wasn’t really satisfied with that so I had to start mail-ordering TF. The Munton’s kernels were smaller and it just seemed less flavorful overall. I used Crisp once and it was good too - I’m not sure I could tell the difference between it and TF.

3

I use Crisp.  It tastes good, converts easily, and always results in a clear beer.  LHBS seems to always carry Muntons, which as often as not, doesn’t give me as much extract and is often hazy.  Haven’t used Fawcett but don’t really have a need to look past Crisp.

4

I prefer Thomas Fawcett.  It hasn’t let me down yet.  8)

5

I use Thomas Fawcett, used to use Crisp, but switched to TF when I was forced to start buying from North Country when my former LHBS got stupid.  Both are fantastic and IMO hard to discern a difference between the two.  That said, I have a new LHBS that gets Crisp, so I may be switching back.

I’ve used a few bags of Muntons and like Strong, I found the extract to be much less, a much longer cold conditioning required for clarity, and I thought it tasted kinda dusty/grainy.

I have also used Bairds and thought it was good but IIRC it was significantly more expensive than Crisp or TF, and I didn’t think it was worth the xtra $$.

You can also get some other TF varieties which I would encourage you to try - Optic (what Fuller’s uses), Pearl and Halcyon.  I personally really like Halcyon quite a bit.

6

Crisp Marris Otter here.  Always turns out great.

7

Crisp for the same reasons as above, also it is easy enough to get from multiple suppliers (I’d rather not get used to something I may not be able to get next time).

Used Simpson’s once as I love their specialty malts. It was great but a bit lighter in color and flavor than Crisp. I figure I am going with expensive english malt to get that biscuity character so I have a slight preference for the one that has more of that, all else equal.

8

Do you chaps get Warminster in the US?

http://www.warminster-malt.co.uk/marisotter.php

Ant Hayes
Tonbridge, Kent

9

Noticed that Northern Brewer recently started offering Warminster…

http://www.northernbrewer.com/brewing/brewing-ingredients/grain-malts/base-malts/warminster-floor-malted-marris-otter.html

…haven’t seen it anywhere else.

10

I haven’t seen it yet. Do you have an opinion on it, particularly versus the other maltsters?

11

I’ve got a 25-kg sack of Warminster from Hamstead Brewing Centre, and I gotta say, it’s quality stuff. Dunno how well it would hold up on the voyage over there but I assume it’d still be pretty good.

12

All our Maris Otter makes that voyage - it isn’t grown commercially outside the UK, as far as I know. I have used Simpson’s, Thomas Fawcett, and Baird’s. I greatly prefer TF and Baird’s over Simpson’s, but it’s close between TF and Baird. I found Simpson’s too caramelly for my taste. TF is what I always buy now because that’s what certified foods carries.

13

I haven’t done a side by side - but I like it a lot, and many brewers over here swear by it.

The low colour version is great for IPAs, and their standard pale ale has so much flavour that I have greatly reduced the amount of crystal that I use in my bitters.

Ant Hayes
Tonbridge, Kent

14

Thomas Fawcett here.  Use their Golden Promise more than MO, but liked both very much.  Blatz mentioned their Halcyon and I have heard good things about it.  Might give it a try sometime.

15

Let me think… so far I’ve used Baird’s, Warminster, Glen Eagle and Crisp.

Crisp has been my favorite so far, but they’ve all been perfectly fine for my needs.

16

I’ve used Crisp, Thomas Fawcett, Glen Eagles and imo they are all high quality however, my preference is Thomas Fawcett because the big plump kernels. Crisp is a great bu when I can’t get TF…very consistent and good yields on the efficiency. Glen Eagles is one if not the only one that still does traditional floor malting. I find their product marvelous with minimal deviation and I do like that they are kilned a little bit darker than the others. I think they are around 4L…nice malt. Having said all of that, I can’t find a cost effective way of getting any MO down here in southern New Mexico. Even buying bulk at 22 sacks a palate from NCM was going to cost me 750 bucks in shipping…ouch! So, I’ve been pleased with using Briess Pale Ale malt for 25 bucks a sack and tossing in 1/2 lb of Munich malt to increase malt profile when necessary. Man, I miss Certified Foods in Cali!